Fish Free Paleo Zucchini Noodle Primavera
This vibrant, garden-fresh dish is everything a warm-weather dinner should be — colorful, light, and packed with vegetables that actually taste like something. Spiralized zucchini stands in for pasta, tossed with blistered cherry tomatoes, tender asparagus, sweet bell pepper, and a bright hit of lemon and fresh herbs that ties it all together beautifully. The technique of salting and thoroughly drying the zoodles before cooking is the real secret here, keeping the final dish from turning watery and giving the noodles just enough bite to feel satisfying. Garlic and red pepper flakes bloom in olive oil right in the pan, building a savory base that makes the whole skillet smell incredible. Everything is completely plant-based and grain-free, so there's no need to scan labels for hidden seafood-derived ingredients like fish sauce or anchovy paste that sneak into so many pasta sauces. A handful of toasted pine nuts on top adds a gentle richness and a little crunch if you want to finish it off in style. It comes together in one skillet and is the kind of meal that looks far more impressive than the effort it actually takes.
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Learn more →Ingredients
4 servings
For the zoodles
- 4 medium zucchini (about 2 lb total)
- 1 tsp kosher salt, for drawing out moisture
For the vegetables
- 3 tbsp extra-virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 medium yellow bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced into half-moons (about 1 cup)
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh parsley, roughly chopped
For serving
- 2 tbsp toasted pine nuts (optional)
Instructions
- 1
Spiralize the 4 trimmed zucchini into noodles using a spiralizer or julienne peeler. Place the zoodles in a colander set over the sink, toss with 1 tsp kosher salt, and let stand for 10 minutes until moisture begins to bead on the surface. Pat thoroughly dry with paper towels — the drier the zoodles, the less watery the finished dish.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus and bell pepper and cook, stirring occasionally, until just tender and bright, about 3–4 minutes.
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